Creamy curried carrot butter bean soup
Ingredients
- 2 tbsp sunflower oil
- 2 onion, chopped
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tbsp ground coriander
- 1 tbsp medium curry powder
- 1¼kg carrot, 1kg/2lb 4oz roughly sliced, rest coarsely grated
- 3 x 400g cans butter beans, drained and rinsed
- 1.2l vegetable stock
- 400ml whole milk
- snipped chives, if you like, to serve, plus 2 crusty loaves
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